The Activity of Certain Water-Soluble Vitamins After Exposure to Gamma Radiations in Dry Mixtures and in Solutions

Richardson, L. R.; Martin, John Lee; Hart, Sharon

doi:10.1093/jn/65.3.409

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Introduction1

Interaction Of Water With Radiation Effects1

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1998

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Cited by 11 publications

(2 citation statements)

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“…Experimental methods were not indicated in these reports, but it can be assumed that folates were determined by the Lactobacillus casei assay available at that time. A growth assay with chicks showed considerable destruction of folic acid when dilute solutions were irradiated, but no loss when a composite chick diet was irradiated at 28 kGy (4). Irradiation of laboratory diets for guinea pigs and cats at 25 kGy resulted in no loss and 22% loss, respectively (5).…”

Section: Introductionmentioning

confidence: 99%

Effect of Ionizing Radiation on Folates in Food

Müller¹,

Diehl²

1996

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Effect of Ionizing Radiation on Folates in Food

Müller¹,

Diehl²

1996

LWT - Food Science and Technology

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“…When irradiated bacon was fried, a greater amount of thiamine was lost than would be predicted if the loss were simply additive. The association of radiation resistance of vitamins with the amount of water by Ziporin et al (1957) and Richardson et al (1958) was demonstrated to be true for bacon in the case of thiamine. The sensitivity of fat to oxidation by both radiation and heating is well documented.…”

Section: Interaction Of Water With Radiation Effectsmentioning

confidence: 94%

Effect of Gamma Ray Irradiation and Frying on the Thiamine Content of Bacon

Thayer

Shieh

Jenkins

et al. 1989

Journal of Food Quality

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The effects of ionizing irradiation and frying on the thiamine and ribojlavin content of bacon were determined. Signijicant destruction of thiamine but not ribojavin occurred during both the irradiation and frying. The destruction of thiamine was found to be directly related to the dose of ionizing radiation or the degree of cooking. Frying before irradiation, reduction of water content by lyophilization, and irradiation at -40°C rather than 2°C produced signijicantly greater retention of thiamine. Frying the bacon following irradiation produced radiation dose-related, nonadditive, increased destruction of thiamine. The protective effect offring before irradiation was not directly linked with the reduction of moisture by h i n g .

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